Apple Cider Glaze

This post created by Like Mother Like Daughter was sponsored by Martinelli’s. It was originally published on Like Mother Like Daughter on June 12, 2017.

These apple cider donuts are a soft cake donut with a crunchy exterior. They are coated in a homemade apple cider glaze or cinnamon sugar for a perfect subtle apple cider and cinnamon taste in every bite.

Every fall we go to a local orchard and enjoy some fresh apple cider donuts. Thanks to Martinelli’s Sparkling Cider I can now make my own at home all year long, and let me tell you, they are amazing.

These donuts are made with a few basic pantry ingredients: flour, sugar, salt, cinnamon, butter, and two cups of Martinelli’s Sparkling Cider. The cider is boiled down to make it extra concentrated to get that delicious fresh apple taste in every bite!

We always enjoy celebrating special occasions with Martinelli’s Sparkling Cider. We pop a bottle for New Year’s Eve, Valentine’s Day, or our anniversary. Martinelli’s Sparkling Cider, Apple Juice and Apple Cider are all made with 100% apple juice from U.S. grown fresh apples.

From now on I’m going to be celebrating with a bottle of Martinelli’s Sparkling Cider and some of these amazing donuts too. Let’s be honest, I’ll probably be whipping them out for some smaller celebrations too – Fourth of July barbecue maybe, or even a fun family picnic.

These donuts are like soft sweet cake throughout the middle, coated in a crunchy shell and the perfect apple cider glaze that soaks into every bite of each donut.

Traditional apple cider donuts are coated in cinnamon sugar, so I made a few that way as well and its equally delicious, though they get a little more of the apple cider flavor with the glaze.

However you have them these donuts are delicious in the spring, summer, fall, and winter. Don’t forget to visit Martinelli’s Pinterest Account for more delicious recipes.

Instructions

In a small saucepan, bring cider to boil over medium high heat for about 8 minutes until reduced to 1 cup. Set aside to cool completely.

In a large bowl combine flour, baking powder, baking soda, salt, nutmeg and cinnamon. Set aside.

In a separate large bowl, cream together eggs, sugars, melted butter, and cooled apple cider.

Pour the wet ingredients in with the dry ingredients and stir until just combined. (Dough will be sticky)

Cover the bowl with plastic wrap and place in the fridge to chill for one hour (up to overnight).

Sprinkle flour over a flat surface and roll out the dough to about ½ inch thick.

Use a doughnut cutter (or two different sized round cutters) to cut as many doughnuts as possible.

Fill a frying pan with 1 inch of oil heated to 325 degrees.

Allow the donuts to cook for about 1-2 minute then flip and fry for an additional 1 minute or so on the other side. Be careful not to let them burn.

Let them drain on paper towels to soak the excess grease.

Allow to cool for about 5 minutes before dipping in glaze or cinnamon sugar.

Mix all glaze ingredients in a bowl, and whisk until smooth. Carefully dip both sides of the doughnut into the glaze, or drizzle glaze over the top.

Place dipped donuts on a wire cooling rack over a sheet pan to catch any excess glaze.